A press release from Orange Julius hit my inbox this week and instantly created a Proustian memory. As a little kid, we’d often end a trip to Lakeside or Oakwood mall with one of those orangey creations.

Orange JuliusDairy Queen

Until I was about 10 years old, I associated the shopping center with the taste of that frothy sweet tang.

It’s been decades since I’ve had an Orange Julius. Honestly, I didn’t realize the company was still in business until this morning, when I read that Dairy Queen would start selling Julius drinks and smoothies at all of its locations. And if that gets your own mouth watering, there are Dairy Queens in Marrero and Metairie.

The menu items show that Julius has moved into the modern age, with fruit smoothies made with low-fat yogurt and “Julius Originals” in strawberry, strawberry-banana, triple berry and mango pineapple flavors.

If you want a DIY version of the drink that was popular during the Carter and Reagan administrations, Cooks.com and Top Secret Recipes both have recipes for Julius-inspired slushies. The Cooks version involves frozen orange juice concentrate, milk, sugar, vanilla and ice, which seems to fall in line with my memory of the dreamsicle-like froths.

As for Orange Julius the brand, the company was bought by Dairy Queen in 1987, but the original drink is about 86 years old. According to the company: “The original began with Julius Freed, who operated an orange juice stand in Los Angeles. His friend Bill Hamlin liked oranges, but they upset his stomach. So Bill decided to blend his orange juice with a few choice ingredients that made it less acidic. Bill introduced the drink to Julius, who then began selling the frothy, delicious beverage to customers.”

Here's a look at other dining news that's caught my attention this week:

Ever wonder why a creamy brie tastes so good washed down with a dry Chardonnay, or why milk is delicious with cookies? Paul Breslin, an experimental psychologist at Rutgers University in New Brunswick and the Monell Chemical Senses Center in Philadelphia, did, too. NPR’s The Salt blog reports that he and his colleagues “published a study this week in 'Current Biology' that delves into why fatty foods and astringent drinks pair well. Even though the drinks are only weakly astringent, such beverages (wine, tea, beer, etc.) build in astringency with every sip, creating a strong feeling of dryness in your mouth. Conversely, fatty foods lubricate your mouth and make it feel slimy. 'Our mouth really wants to be in a position of balance,'” Breslin told NPR. “And the more you sip and chew, the better your mouth feels.”

TheNew York Times takes a look at food photographer Laura Letinsky’s images, with their messy, telltale signs of a good meal: crumbs on the table, drips of ice cream left in a bowl, cakes with slices missing. Bon Appétit, The New York Times Magazine, Martha Stewart Living and Martha Stewart Brides are among her clients.

Gambit’s Ian McNulty eats at Telamar, a Honduran restaurant recently relocated to 2901 Tulane Ave., and gives some recommendations for what to order: “breakfast baleadas, or folded tortillas filled with egg, beans and crema; lengua (tongue), chopped into chunks and stewed with a thin, red sauce; chuletas (pork chops) buried under ropey piles of onions and peppers; Honduran tacos, which are stuffed with chicken, rolled and fried like Mexican flautas; and pollo con tajadas.”